Asparagus Soup√

Each ingredient is important in this soup - adding to the final product in subtle ways.
This is the smoothest, silkiest soup you've ever swirled around your mouth!

1 onion
Bunch of asparagus
One heart of celery
1 medium (or 2 small) potatoes
Veggie stock cube or vegetable stock
Whole milk
One ripe avocado
1 tbsp. butter
Salt

Chop the onion and melt softly in the butter (do not brown)
Chop the tips off the sparrowgrass (the top one-two inches) and put to one side
Break the bottoms off the sparrowgrass as far down as they will let you (that way you don't waste any of the good stuff)
Chop roughly and add to the pan
Peel (I know I know - but with this soup you have to) and chop the potatoes and add to the pan
Scrub and chop the celery and add to the pan
Cover with water or stock and simmer for 20-30 minutes
Add the stock cube if you used water instead of stock
Blend with the avocado and enough milk to make it super smooth
Add salt to taste

Home-made croutons
Cubes of 2 or 3 day old bread (1/2" square)
Olive oil
Toss the cubed bread in a big bowl with a little olive oil
Throw in a hot skillet and keep tossing until the cubes are nice brown
Place in bowl for the table
Simmer the sparrowgrass tips in a little water for 2-5 minutes (depending on their size)

To serve:
Place a couple of ladelfuls of this beautiful green soup in a white bowl and sprinkle a few sparrowgrass tips on top
Let people add their own croutons

I had some fresh, home-made Gomasio that was yummy sprinkled on top.